Lettuce Chicken Wraps

I’m pretty sure the Lettuce Chicken Wraps have to be the most ordered item off the PF Chang’s menu. We love them, but know they’re probably loaded with added sugar. So I wanted to try recreating them at home using all natural ingredients. 

If I want to stick to eating healthy, a really important thing for me is to be excited about what I’m eating. If I make something half-assed for lunch, or a meal that doesn’t float my boat for dinner, I typically end up stuffing my face with something unhealthy later because I’m totally unsatisfied. I go into more detail about that HERE

But seriously! Sometimes after I’ve just finished eating dinner and as I’m cleaning up, I’ll be in the pantry, shovelling handfuls of chocolate chips followed by a spoonful of peanut butter in my mouth. Does anyone else do this or am I the only one?! It’s so annoying!!

So that’s what this recipe is all about, giving you a healthy, low carb, high protein dinner that tastes freakin’ DELICIOUS!

My favorite thing about this recipe is the balance of sweet and spicy. First, you taste the sweetness of the maple syrup, and then you get a kick of spice from the sriracha. The ginger also adds such a refreshing flavor at the end, and then the crunch… THE CRUNCH! It’s not just mushy meat. The water chestnuts, cashews and fresh crunchy lettuce add such a crispness to every bite.

Seriously. Make this. TONIGHT! 

Let me know how you liked it by leaving a comment and rating this recipe below.

Lettuce Chicken Wraps

: 4
: 10 min
: 20 min
: 30 min
: Easy

NUTRITION FACTS: (per 1/4 recipe) Calories: 380 Total Fat: 19g Saturated Fat: 4.2g Polyunsaturated Fat: 1g Monounsaturated Fat: 4.5g Cholesterol: 95mg Sodium: 665mg Potassium: 365mg Total Carbohydrates: 28g Dietary Fiber: 3.6g Sugars: 12.5g Protein: 25g

Ingredients
  • 1 tbsp extra-virgin olive oil
  • 1 lb. ground chicken
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1.5 tbsp maple syrup
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp ginger, finely grated (I used a zesting grater)
  • 1 tsp sriracha
  • 1 - 8oz can water chestnuts, chopped
  • ½ tsp sea salt
  • ¼ cup cashew halves
  • Romaine lettuce hearts
Directions
  • Step 1 Heat olive oil in pan over medium heat and add the ground chicken, cooking for about 5 minutes before adding the onions and garlic. Turn heat up to medium high.
  • Step 2 Meanwhile, in a small bowl, combine the maple syrup, soy sauce, rice vinegar, ginger and sriracha, whisking well.
  • Step 3 Continue cooking the chicken/onion mixture, breaking the chicken up into little pieces.
  • Step 4 Once it’s cooked through, the onions are soft and translucent, and the juices let off by the onions and chicken has completely evaporated, turn the heat down to medium and stir the sauce into the meat mixture.
  • Step 5 Stir to combine and allow to cook for a couple of minutes before adding in the water chestnuts. Sprinkle with salt and mix to combine.
  • Step 6 To serve, spoon several tablespoons of mixture into center of a lettuce leaf, taco-style and sprinkle cashews on top.

  

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6 thoughts on “Lettuce Chicken Wraps”

  • Delicious! I will definitely make this again.
    (]The photo shows serving chopped green onions as a condiment along with the cashews. I’ll try that next time.)

    5
    • Hi Cora – So glad that you liked it. Yes, I like adding a bit of extra crunch with either peanuts or pecans for topping.
      – Bri

      0
  • Just made these and they are fabulous! If you knew how quickly my husband and I make literally every recipe you post you may be a little disturbed 🙂 but this one had slipped past me til I needed a new way to serve some leftover chicken. Will definitely be making it again! Love the flavor!! Thanks for sharing!

    5
    • You don’t know how happy this makes me Carley! I’m so glad you’re loving the recipes!! Sometimes I question why I’m randomly sharing recipes, but hearing things like this just makes my day and makes me realize it’s worth it.
      – Bri

      0
  • This recipe is a keeper! My younger son and I both thought it was delicious–and I’m sure my husband and our older son will feel the same way once they have a chance to try it (as long as I don’t finish it all first)! I love the sweet, spicy, tangy flavors and all the crunchiness. Thank you for sharing . 🙂

    5
    • Hi Cheryl,
      Ever since I went to PF Changs the first time and tried these I thought, “These can’t be hard to make healthier.” I agree with you, the sweet, spicy, tangy, crunchiness of them is so good. Glad your family liked them!
      – Bri

      0

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